BBC Food - Recipes - Plum baba with crème fraîche ice cream
Babas are having a revival – this version replaces the rum with hazelnut liqueur and is served with grilled plums and plum purée. Equipment and Preparation: You will need an ice cream...
Ingredients
- 570ml/1 pint full-fat milk
- 1 vanilla pod , seeds removed
- 6 medium free-range egg yolks
- 220g/8oz caster sugar
- 300g/10½oz crème fraîche
- 200g/7oz plums , cut into eighths
- 25g/1oz caster sugar
- 220g/8oz strong plain flour
- 1 x 7g dried fast action yeast
- ½ tsp fine salt
- 20g/¾oz caster sugar
- 2 medium free-range eggs
- 50ml/2fl oz whole milk
- 100g/3½oz unsalted butter , softened
- 250g/9oz caster sugar
- 2-4 tbsp hazelnut liqueur
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